Make the dough: Warm the milk to 38-40°C. Add the yeast and sugar and stir to combine. Allow to sit for 5-10 minutes until frothy.

In a large bowl, combine the flour and salt. Make a well in the centre and add the egg, yolk and vanilla. Pour in the yeast mixture and stir to form a shaggy dough.

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add the butter a little at a time, kneading well between each addition, until fully incorporated.

Place the dough in a lightly greased bowl, cover and allow to rise for 1-1.5 hours until doubled in size.

Make the filling: In a medium bowl, combine the cinnamon butter, brown sugar, cocoa powder, chocolate chips and crushed biscuits.

Assemble the babka: Punch down the dough to release air bubbles. On a lightly floured surface, roll the dough out to a large rectangle, about 30x40cm.

Spread the filling evenly over the dough, leaving a 2cm border. Tightly roll the dough up from the long side to form a log. Pinch the seam to seal.

Cut the log in half lengthwise to expose the filling. Twist the two halves together, then coil into a greased 9-inch round baking pan. Cover and allow to rise for 30 minutes.

Preheat oven to 180°C. Brush the babka with the egg wash. Bake for 35-40 minutes until deep golden brown.

Make the glaze: In a small saucepan, heat the milk, maple syrup, chocolate, peanut butter and butter until melted and smooth. Allow to cool slightly.

Pour the glaze over the warm babka. Allow to cool completely before slicing and serving.